How to make
We lay out the bamboo mat, which is especially made for rolling kimbap (sushi). On top, put 1 sheet of seaweed – Nori, cut in half lengthwise and 1/2 sheet - in two more equal parts, but cut in width.
Prepare the ingredients, by dividing the rice into 2 parts: in the first bowl - boiled sushi rice additionally flavored with a pinch of Himalayan salt, ground black pepper and sesame oil and in the second bowl - from the boiled rice, naturally colored in pink/purple - mixed with the juice of grated beetroot and seasoned with sesame oil, Himalayan salt and balsamic vinegar.
In a separate bowl, mix the egg with a pinch of Himalayan salt and fry it like a small pancake in a ceramic pan with a non-stick coating. Then cut it into long strips.
In a small pot, in slightly salted water, boil the carrot, which should be cut into long thin sticks - 5 x 5 mm thick. Shortly before it softens, add the whole washed spinach leaves in the hot water.
Spread a thin layer of purple rice on the two small square pieces of Nori, by leaving strips without rice at the top and bottom. Arrange 3-4 egg strips, 2-3 carrot sticks and 3 spinach leaves on each part in the middle. Spread nylon or cling film on the mat, wrap the rolls and after closing the circle, press at one end lengthwise, so that the shape of a drop is obtained. 2 drop-shaped rolls, which when we put together, a heart-shaped sushi is obtained.
Spread a layer of rice evenly on the second half of the Nori, by leaving 2-3 cm without rice at the top end, so that you can stick it better at the end.
Arrange the heart from the 2 teardrop-shaped rolls in the middle on the rice, add a little rice in the fold of the heart and roll the roll with the help of the mat, with even gentle pressure, so that a kimbap / sushi with a good round shape is obtained.
5-6 pieces. are obtained from this kimbap roll, so before you start cutting, divide the surface into 6 equal parts in your head.
Use a sharp thin knife, which is washed, dried and slightly moistened before each cut, for a smooth and trouble-free cut. Movements should be moderate, careful and quick, as the purple rice can stain the white.
Then, with the help of the back part of the knife, shape the circle into a heart shape, by pressing the end of the heart in the lower part with our hand.
Serve the freshly prepared vegetarian heart kimbap in a dish / platter for Valentine's Day or any other special occasion!
Wonderfully delicious!
